Description
This Easy Chicken Tortilla Soup is a warm and comforting dish brimming with tender chicken, vibrant vegetables, and crispy tortilla strips, making it a delicious and quick meal for any occasion.
Ingredients
Scale
- 6 corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 jalapeños, diced
- 1 medium yellow onion, chopped
- 1 green bell pepper, diced
- 3 cloves minced garlic
- 4 cups chicken broth
- 1 can (14.5 oz) crushed tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups cooked chicken breast, shredded
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Toss corn tortillas with olive oil and salt, then bake for 15-18 minutes until crispy.
- Heat olive oil in a Dutch oven and sauté onion, jalapeños, and green bell pepper for about 5 minutes.
- Add minced garlic and cook for another minute.
- Pour in chicken broth, crushed tomatoes, black beans, and cooked chicken. Add spices and lime juice. Bring to a boil and simmer for 5-7 minutes.
- Stir in fresh cilantro and ladle into bowls. Top with crispy tortilla strips.
Notes
Store leftovers in airtight containers for 3-4 days in the fridge.
Freezing may slightly change texture; reheat gently and add a splash of broth for consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg